Pecan Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly craveable salad base — tender enough once dressed, with just enough bite to keep things interesting. The real star here is a bright, garlicky basil pesto made entirely from scratch in a food processor, so you know exactly what's going into it. Lemon juice, lemon zest, and a pinch of ground ginger give the dressing a lively, slightly unexpected edge that lifts the whole bowl. Chewy dried cranberries and paper-thin red onion round out the flavors with a little sweetness and sharpness in every forkful. Store-bought pestos can be a minefield when you're avoiding tree nuts, since pine nuts, walnuts, or pecans often sneak into commercial blends — this one skips all of that entirely and still delivers serious depth. A short rest after tossing lets the sprouts soak up the dressing and mellow just enough, making this as good for meal prep as it is for serving straight away.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- ¼ small red onion, very thinly sliced
- ¼ cup dried cranberries, unsweetened or honey-sweetened
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
- 2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
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